Carbonara

Please excuse the rubbish picture; Stephen is out this evening and I haven’t quite got to grips with this whole lighting thing. Also, I was hungry and this didn’t strike me as the kind of dish that should sit around for too long while I faffed about with f-stops and appertures.

I didn’t have anything planned for dinner this evening and, as is usual in these situations, I found myself wandering around the supermarket wondering what to put with pasta. Pancetta seemed like a good partner so I put that into the basket and then briefly considered mozarella. There wasn’t any of that though so I grabbed some cream instead thinking I would research some recipe ideas when I got home. On the way I started thinking about a conversation I had with a friend at lunchtime where I confessed to my dislike of eggs. He was shocked and I explained that I could cope with them as long as they weren’t the main ingredient and that I was trying to like them.

Somewhere along this thought process the idea of carbonara developed. It seemed like the perfect solution to my pasta, pancetta and cream dilemma and checked the learning-to-like-eggs box too. So that’s what I did and guess what, I thought it tasted brilliant! I forgot the parmesan at first and it was even better when I shaved some on to the spaghetti. The egg wasn’t discernible in flavour but seemed to coat the strands in a thick, glossy sauce. An instant favourite and one that’s likely to pop up again very soon.